Salmon Macaroni Dinner Salad Recipe

About this recipe

This pescatarian-friendly dinner salad combines tender macaroni, flaky salmon, and crisp vegetables in a creamy dressing. It's a quick and satisfying no-bake meal perfect for busy evenings.

Ingredients

• 425 g Bambino Pep Elbows Macaroni
• 180 g Wingreens Farms Thousand Island Salad Dressing
• 3 pcs Cucumber Green
• 100 g Sambar Onion Peeled
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Drain and rinse the canned salmon, removing any skin or bones, and set aside.
2. 2. Cook the macaroni according to the package instructions. Drain and let it cool slightly.
3. 3. In a large mixing bowl, combine the cooked macaroni, salmon, diced cucumber, finely chopped onion, and salad dressing.
4. 4. Mix the ingredients thoroughly to ensure everything is evenly coated with the dressing.
5. 5. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. 6. Before serving, optionally garnish with additional cucumber slices or a sprinkle of fresh herbs for added freshness.